ahi tuna wonton nachos 2

Ahi Tuna Wonton Nachos with Wasabi Mayo

The fried wontons take the place of classic tortilla chips in this exotic spin on nachos. I’m not sure why it took me so long to turn wontons into chips but I am so glad that I finally did. This appetizer is definitely going into my rotation when entertaining guests. The addition of mango adds a little sweet to balance out the salty. If you like a bit of spice you can add a drizzle of sriracha over the top as well. 



½ pound sushi grade ahi tuna

¼ teaspoon kosher salt

2 tablespoons black and white sesame seeds

2 tablespoons extra-virgin olive oil

vegetable oil, as needed, for frying

4 oz. wonton wrappers, about 15, cut in half diagonally

3 tablespoons Kewpie Japanese mayonnaise*

1 teaspoon wasabi paste

½ cup shredded green cabbage

½ teaspoon furiake flakes

1 jalapeno, seeded and diced

¼ cup diced mango

2 tablespoons thinly sliced green onion

2 tablespoons chopped cilantro

1 medium avocado, peeled, seeded and diced



Season the tuna steaks with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute.

Cooking note: It is important that the pan is already extremely hot so that you get a crust on the fish without cooking the inside too much.

Remove the tuna to a cutting board and slice into 1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Refrigerate until ready to serve.

In a medium sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. When the oil is 350°, add a few wonton wrappers at a time and fry on both sides, about a minute total. Do not add to many at a time or it will crowd the pan. Remove wontons to a paper towel lined plate. Continue until all the wontons have been fried. Set aside to cool.

In a small bowl, whisk the mayonnaise and wasabi paste together. Cover and refrigerate until ready to use.

To serve: spread wonton chips out on a plate. Add shredded cabbage over the wontons then sprinkle with furiake flakes. Evenly spread jalapenos, mango, green onion, cilantro, avocado and tuna over the chips. Drizzle wasabi mayonnaise over the top and serve immediately.


Serves 4 as an appetizer.


*Specialty Japanese ingredients can be found at an Asian market, some gourmet markets or online. Can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.

ahi tuna wonton nachos
wonton chips


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